Summary of the invention:
The technical problem to be solved in the present invention is to provide the removal methods of residual aluminum in a kind of salted jelly fish, in the process of process salted jelly fish, remove alum, reduces the residual of aluminium, ensures the edible safety of salted jelly fish.
The present invention is achieved by the following technical solutions:
A removal methods for residual aluminum in salted jelly fish, its step comprises cleaning, acetic acid and calcium acetate mixed solution and soaks and hot water blanching, and concrete steps are as follows:
1) clean: the cleaning of salted jelly fish use water, removal impurity;
2) acetic acid and calcium acetate mixed solution soak: salted jelly fish is put into corrosion resistant food-grade container, add acetic acid and calcium acetate mixed solution soaks, the compound method of this acetic acid and calcium acetate mixed solution is for containing the food additives glacial acetic acid of 5-15ml, the food additives calcium acetate of 10-20g in the mixed solution described in 1L, salted jelly fish: acetic acid and calcium acetate mixed solution=1:2(kg/L), namely every kilogram of salted jelly fish uses 2 liters of acetic acid and calcium acetate mixed solution, and soak time is more than or equal to 2h; Pull control water after immersion terminates out, undertaken 3-6 time by same method and soak; Final rinse water is clean;
3) hot water blanching: the above-mentioned DEG C hot water blanching of salted jelly fish 55-70 after soaking flushing, blanching time 20-40 second, puts into cold water and cools after pulling out.
The present invention's beneficial effect compared with prior art:
The present invention adopts acetic acid and calcium acetate mixed solution to soak salted jelly fish to replace traditional water soaking method, and acetic acid obviously facilitates the stripping of alum, greatly reduces the residual of aluminium in salted jelly fish, improves edible safety; Because salted jelly fish occurs swelling in acetum, cause umbrella of jellyfish mouthfeel degradation, lose the commodity value of salted jellyfish, what therefore add that calcium acetate can effectively prevent salted jelly fish in acid solution immersion process is swelling simultaneously, keeps its crisp agreeable to the taste, flexible.
Detailed description of the invention:
Below in conjunction with specific embodiment, technical scheme of the present invention is further explained, but embodiment does not limit in any form the present invention.
Embodiment 1
The salted jelly fish of the traditional three alum processes of use is commercially processed by technical scheme of the present invention, finally carries out sensory evaluation, and measure the residual quantity of wherein aluminium.
The removal methods that in salted jelly fish, aluminium is residual, its step comprises cleaning, acetic acid and calcium acetate mixed solution and soaks and hot water blanching, and concrete steps are as follows:
1) clean: the cleaning of salted jelly fish use water, removal impurity, be cut into the silk that 1-5mm is wide.
2) acetic acid and calcium acetate mixed solution soak: salted jelly fish 500g being cut into silk puts into food grade plastic bucket, add 1 liter of acetic acid and calcium acetate mixed solution soaks, the compound method of this acetic acid and calcium acetate mixed solution is for containing the food additives acetic acid of 5ml, the food additives calcium acetate of 10g in the mixed solution described in 1L, soak time 2h; Pull control water after immersion terminates out, carry out the 2nd time, the 3rd time, the 4th immersion by same method; Salted jelly fish water after 4 times are soaked is rinsed well.
3) hot water blanching: by above-mentioned salted jelly fish 70 DEG C of hot water blanchings of rinsing well with water after 4 times are soaked, 30 seconds blanching time, put into cold water after pulling out and cool.
Above-described embodiment 1 and the salted jelly fish with traditional water-extraction method process (soaking number of times identical with embodiment 1 with soak time) will be adopted, the relatively residual quantity of its organoleptic quality and aluminium, the determination of residual amount of aluminium adopts national standard " the mensuration inductively coupled plasma mass spectrometry (GB/T23374-2009) of aluminum in food ".The results are shown in Table 1.
The salted jelly fish quality comparation of table 1 different disposal method
Embodiment 2
One of key point of the present invention adds calcium acetate acetic acid soaks while, because salted jelly fish occurs swelling in acetum, cause salted jelly fish mouthfeel degradation, lose the commodity value of salted jellyfish, what therefore add that calcium acetate can effectively prevent salted jelly fish in acid solution immersion process is swelling simultaneously, keeping its crisp agreeable to the taste, flexible, verifying below by way of testing.
The salted jelly fish of the traditional three alum processes of use is commercially processed by following different technical scheme:
1) clean: get the cleaning of salted jelly fish water, remove impurity.
2) acetic acid and calcium acetate mixed solution soak: 500g salted jelly fish is put into food grade plastic bucket, add 1 liter of acetic acid and calcium acetate mixed solution soaks, the compound method of this acetic acid and calcium acetate mixed solution is for containing the food additives glacial acetic acid of 10ml, the food additives calcium acetate of 15g in the mixed solution described in 1L, and soak time is 8h; Pull control water after immersion terminates out, by same method carry out the 2nd time, the 3rd time, the 4th and the 5th soak; Salted jelly fish water after 5 times are soaked is rinsed well.Separately arrange a control group, get 500g salted jelly fish equally, add 1 liter of acetum and soak, the compound method of acetum is the food additives glacial acetic acid containing 10ml in 1L solution, and other step is identical.
3) hot water blanching: by above-mentioned salted jelly fish 55 DEG C of hot water blanchings of rinsing well with water after 5 times are soaked, 40 seconds blanching time, put into cold water after pulling out and cool.
Adopt the salted jelly fish of above-mentioned two kinds of distinct methods process, compare the residual quantity of its organoleptic quality and aluminium, the determination of residual amount of aluminium adopts national standard " the mensuration inductively coupled plasma mass spectrometry (GB/T23374-2009) of aluminum in food ".The results are shown in Table 2;
The salted jelly fish quality comparation of the different immersion process process of table 2